My absolute favorite recipe for sweet cornbread that has a light a fluffy texture while still having a slightly dense crumb and makes the prefect accompaniment to all your soups, stews, and chili recipes.
Preheat the oven to 400° F and place the 1 Tbsp of butter into a cast iron skillet and place skillet in oven until the butter melts. Remove from oven and swirl around pan to coat.
Alternatively, you can use the butter to liberally grease a 9 x 9 baking pan.
In a medium bowl, whisk together flour, cornmeal, sugar baking powder, and salt until combined.
Add melted butter, eggs, honey, and milk and whisk to combine. Pour batter into prepared baking pan.
Bake at 400° F for 15-20 minutes or until a toothpick inserted in the center comes out mostly clean with just a few crumbs attached.